Ingredients

12 cups prepared fresh fruit, peeled if desired (see Tip)

1-2 cups granulated sugar, or brown sugar (see Note)

1/2 cup water

1 1.75-ounce “no sugar needed” pectin, (see Note)

Cooking Directions

Step 1

Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil (a boil that cannot be “stirred down”), stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.

Step 2

If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until set, about 24 hours, before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).